Emma Rogers and Tyson Bird are junior journalism majors who write "Dinner for 2ish" for the Daily News. Their views do not necessarily agree with those of the paper.
We started cooking together in the summer of 2015 and have planned and cooked a dinner every week since. Our recipes are often inspired by the New York Times’ cooking website but are adapted to fit Muncie availability and a college budget. Chicken curry seems intimidating, but it's one of our easiest, quickest and most delicious recipes.
Chicken curry
Estimated cost per serving: $2
| Ingredients bought for this recipe | Ingredients we had on-hand |
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| Equipment used | |
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Directions
1. Begin cooking the rice. This recipe takes about 20 minutes from start to finish.
2. Heat two tablespoons of oil in the skillet over medium-high heat. Add the onion and sautee until the onions are soft and slightly see-through, but not brown. Add salt, pepper and 3/4 teaspoon curry powder to the onions and stir.
3. While the onions cook, slice the chicken breasts down the middle and in half, turning each breast into four pieces. We cut 1.5 breasts to end up with six servings. Sprinkle salt, pepper and 3/4 teaspoon curry powder over the chicken.
4. Move the onions to one side and place the chicken in the pan. Cook the chicken for about 3 minutes per side, stirring the onions occasionally. The idea is to cook the chicken almost all the way through.
5. Once the chicken is brown on both sides, remove it from the pan and place it on a plate. Add the sour cream to the pan and stir it with the onions. Continue stirring until the mixture becomes hot.
6. Return the chicken to the sauce pan. Cook all the way through, turning once, in the sauce. Our chicken had to cook for about five minutes, which reduced the amount of sauce. Serve over rice.
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